1. Preheat oven to
100C (200F). Sift the corn flour and cocoa together and set aside.

2. Place the egg
whites, salt and cream of tartar in the bowl of an electric mixer, beat until
soft peaks. Gradually add the caster sugar, a little at a time, until stiff
peaks form and sugar has dissolved.

3. Using a spatula
gently fold the sifted corn flour and cocoa through the egg whites until just
combined.

5. Return any of
the meringue from the piping bag to the remaining chocolate meringue mixture in
the bowl, set aside the piping bag (there’s no need to wash it). Gently fold
through the hazelnut meal and place back into the piping bag.

6. Draw 4 x 19cm
discs on lined oven trays. Starting in the center pipe outwards in a spiral,
repeat 3 times to create 4 discs. Bake the discs and lengths for 2 hours. Turn
off the oven and allow the meringues to cool in the oven.

7. To assemble the
cake, attach the bottom layer of the cake to a platter with some Chocolate mousse.
Place 1 cup of the mousse on the disc and smooth out with a palate knife. Repeat
with the remaining mousse and meringue until you have 4 layers. Coat the entire
cake with the remaining mousse.

8. Break up the
meringue lengths, none shorter than the height of the cake. Sprinkle with extra
cocoa and arrange around the side of the cake.

9. Refrigerate for
at least 2 hours to set the mousse.

Chocolate
mousse

• 250g 70% cocoa
chocolate

• 125g unsalted
butter, at room temperature, diced

• 4 egg yolks

• 6 eggs whites,
at room temperature

• pinch of salt

• 1 teaspoon
cream of tartar

• ¼ cup caster
sugar

1. To make the
chocolate mousse place the chocolate in a bowl over simmering water and gently
stir until melted.Remove the bowl from
the heat and gently mix the butter through the chocolate a few pieces at a time
until it is incorporated.

2. Add the egg
yolks one at a time and mix well.

3. Place the egg
whites, salt and cream of tarter in the bowl of an electric mixer and beat
until soft peaks form. Gradually add the caster sugar and beat until stiff
peaks form and sugar has dissolved.

4. Using a
spatula, gently fold the meringue through the chocolate mixture a 1/3 at a
time. Use as required.

Chocolate Hazelnut Pavlova Bark

This is a
variation of TFD’S Hazelnut Concorde cake.A great dessert to put in the middle of the table and share with friends
this Easter.

Serves 8-10

• 1 tablespoon
corn flour

• 2 tablespoons
Dutch cocoa

• 5 egg whites,
at room temperature

• a pinch salt

• ½ teaspoon
cream of tartar

• 1 ¼ cups caster
sugar

• ¼ cup hazelnut
meal

• 1 qty chocolate
mousse

• 1 x 300ml
double cream, lightly whipped

• ½ cup roughly
chopped, roasted hazelnuts

1. Preheat oven to
100C (200F). Sift the corn flour and cocoa together and set aside.

2. Place the egg
whites, salt and cream of tartar in the bowl of an electric mixer, beat until
soft peaks. Gradually add the caster sugar, a little at a time, until stiff
peaks form and sugar has dissolved.

3. Using a spatula
gently fold the sifted corn flour and cocoa through the egg whites until just
combined.

4. Using a palate
knife spread the meringue into a rectangle 30cm x 40cm on a lined baking tray
and sprinkle with the hazelnut meal. Bake for 2 hours. Turn off the oven and allow
to cool in the oven.

5. To assemble
gently place the meringue onto a large serving board and spread with the
chocolate mousse, double cream and roughly chopped hazelnuts.

Serve in the
center of the table with a pile of spoons.

Chocolate
mousse

• 125g 70% cocoa
chocolate

• 75g unsalted
butter, at room temperature, diced

• 2 egg yolks

• 3 egg whites

• a pinch salt

• ½ teaspoon
cream of tartar

• 2 tablespoons
caster sugar

1. To make the
chocolate mousse, place the chocolate in a bowl over simmering water and gently
stir until melted.Remove the bowl from
the heat and gently mix the butter through the chocolate a few pieces at a time
until it is incorporated.

2. Add the egg
yolks one at a time and mix well.

3. Place the egg
whites, salt and cream of tarter in the bowl of an electric mixer and beat
until soft peaks form. Gradually add the caster sugar and beat until stiff
peaks form and sugar has dissolved.

4. Using a
spatula, gently fold the meringue through the chocolate mixture a 1/3 at a
time. Use as required.

A variation of
TFD’s Concord cake and Chocolate hazelnut bark this makes another yummy dessert.

• Use the
Chocolate hazelnut pavlova bark quantities for this recipe. Place
tablespoonsful of the chocolate meringue onto baking trays, sprinkle with
hazelnut meal and bake as you would the pavlova bark. Then, set little pots of
mousse in the refrigerator. Once set, top them with fresh raspberries and serve
with choc, hazelnut meringues bites.